Contents

Occurrence in nature

Ferulic acid, together with dihydroferulic acid, is a component of lignocellulose, serving to crosslink the lignin and polysaccharides, thereby conferring rigidity to the cell walls.[1] It is found in seeds of plants such as in rice, wheat, and oats, as well as in coffee, apple, artichoke, peanut, orange and pineapple. It can be extracted from wheat bran and maize bran using concentrated alkali. Biosynthesis of ferulic acid is by the action of the enzyme O-methyl transferase on caffeic acid[1].

It is an intermediate in the synthesis of monolignols, i.e., the monomers of lignin, and is also used for the synthesis of lignans.

Applications

As a precursor to vanillin

Ferulic acid, being highly abundant, may be useful as a precursor in the manufacturing of vanillin, a synthetic flavoring agent often used in place of natural vanilla extract [7]. However, biotechnological processes may be the most efficient method to use ferulic acid as a precursor [8], and as such, research is still ongoing.

Contents

Occurrence in nature

Ferulic acid, together with dihydroferulic acid, is a component of lignocellulose, serving to crosslink the lignin and polysaccharides, thereby conferring rigidity to the cell walls.[1] It is found in seeds of plants such as in rice, wheat, and oats, as well as in coffee, apple, artichoke, peanut, orange and pineapple. It can be extracted from wheat bran and maize bran using concentrated alkali. Biosynthesis of ferulic acid is by the action of the enzyme O-methyl transferase on caffeic acid[1].

It is an intermediate in the synthesis of monolignols, i.e., the monomers of lignin, and is also used for the synthesis of lignans.

Applications

As a precursor to vanillin

Ferulic acid, being highly abundant, may be useful as a precursor in the manufacturing of vanillin, a synthetic flavoring agent often used in place of natural vanilla extract [7]. However, biotechnological processes may be the most efficient method to use ferulic acid as a precursor [8], and as such, research is still ongoing.